I’ve always had a soft spot for classic bakery treats, and nothing takes me back quite like a fresh, warm Old Fashioned Sour Cream Donut. That slightly crispy crust paired with a moist, tender crumb inside and a crackly vanilla glaze—it’s pure comfort in donut form. I remember biting into one for the first time at an old corner bakery, and since then, I’ve been determined to make a homemade version that captures all that nostalgia.

This recipe delivers just that. The sour cream gives the donuts a rich, tangy depth while keeping the texture delightfully cakey. They’re fried to perfection, with a golden brown edge and that signature donut crack that holds all the glossy glaze in the best possible way. If you love donuts that taste just like the ones from the old-school donut shops, you’re going to be hooked on these.

Why You’ll Love This Old Fashioned Sour Cream Donuts Recipe

This donut isn’t just a treat; it’s a throwback to traditional baking at its finest. You’ll love how these donuts offer the perfect balance of crisp edges and soft, melt-in-your-mouth interiors. No yeast, no rising time—just mix, chill, cut, and fry. The glaze sets beautifully, creating that iconic sweet crust. Whether it’s for a weekend indulgence or to impress guests with something truly homemade, these donuts hit the mark every time.

What Kind of Oil Should I Use for Frying Old Fashioned Sour Cream Donuts?

For the best results, I recommend using a neutral oil with a high smoke point—vegetable oil or canola oil are ideal choices. These oils won’t overpower the flavor of the donuts and can handle the high temperature needed for frying. Peanut oil is another good option if you like a slightly nuttier undertone. Avoid olive oil or butter, as their lower smoke points and stronger flavors can alter the final taste and texture.

Options for Substitutions

While traditional sour cream is the star of this recipe, there’s room to play around if needed:

Greek Yogurt: A great substitute for sour cream. It still provides a tangy profile and helps keep the donuts moist.
Buttermilk: Though more liquid than sour cream, it works well if you’re adjusting the flour slightly to compensate.
Gluten-Free Flour: Swap all-purpose flour with a 1:1 gluten-free baking mix to make these donuts gluten-friendly.
Vanilla Bean Paste: If you want a more intense vanilla flavor and those beautiful specks in the glaze, vanilla bean paste is a lovely upgrade from extract.
Coconut Oil (for frying): If you’re aiming for a cleaner taste or dairy-free option, refined coconut oil can be used, though it might slightly affect the flavor.

These swaps help you keep the spirit of the donut alive, even if you’re working with different dietary needs or what you have on hand.

Ingredients for This Old Fashioned Sour Cream Donuts Recipe

All-Purpose Flour
The structure of the donuts depends on this—providing the right amount of strength to hold the soft, cakey center without making them too dense.
Baking Powder
This leavening agent gives the donuts their signature lift and helps form those iconic cracks as they fry.
Salt
Just a pinch enhances all the other flavors and balances the sweetness of the glaze.
Ground Nutmeg
A classic spice in old fashioned donuts, nutmeg brings a subtle warmth that defines their flavor.
Unsalted Butter
Adds richness and a tender crumb. It also helps create that golden crust when fried.
Granulated Sugar
Sweetens the dough and gives it structure, also helping the exterior caramelize just slightly during frying.
Egg Yolks
These provide richness and a silky texture to the dough.
Sour Cream
The key ingredient—moisture, tenderness, and tanginess all come from this. It’s what makes the crumb so special.
Vanilla Extract
Enhances the flavor profile and gives a comforting, bakery-like aroma.
Oil for Frying
Neutral oil like canola or vegetable is essential for achieving a crisp exterior without any off-flavors.
Powdered Sugar & Milk (for the glaze)
These two ingredients make the sweet vanilla glaze that hardens beautifully and finishes off the donut with that classic crackle.

Step 1: Make the Dough

In a bowl, whisk together the flour, baking powder, salt, and nutmeg. In a separate mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla extract and sour cream. Gradually add in the dry ingredients until a sticky dough forms.

Step 2: Chill the Dough

Turn the dough onto a floured surface and gently pat it into a disk about 1-inch thick. Wrap it in plastic wrap and refrigerate for at least 1 hour—this helps the dough firm up, making it easier to cut and fry.

Step 3: Cut the Donuts

Once chilled, roll the dough out to about ½ inch thick. Use a donut cutter (or a round cutter and a small bottle cap for the center) to cut out your donuts. Place them on a parchment-lined baking sheet.

Step 4: Heat the Oil

Fill a heavy-bottomed pot with about 2–3 inches of oil and heat it to 325°F (163°C). Use a thermometer to keep the temperature consistent, as this ensures even cooking without burning.

Step 5: Fry the Donuts

Carefully drop in 2–3 donuts at a time. Fry each side for about 2 minutes or until deep golden brown. Use a slotted spoon to transfer them to a paper towel-lined tray to drain.

Step 6: Glaze While Warm

Whisk powdered sugar and milk to create a smooth glaze. Dip the warm donuts into the glaze, flipping to coat both sides. Let them rest on a wire rack so the glaze can set and form that perfect crackly shell.

How Long to Cook the Old Fashioned Sour Cream Donuts

Each donut needs about 1½ to 2 minutes per side in the hot oil, depending on thickness. The goal is a deep golden-brown color with a slightly crisp exterior. Don’t rush it—if the oil is too hot, the outside will brown too fast while the inside stays undercooked. Maintain the oil at 325°F (163°C) for even results. The donut holes may need just a minute each.

Tips for Perfect Old Fashioned Sour Cream Donuts

Chill the Dough Thoroughly: This makes cutting and handling easier and helps the donuts keep their shape in the fryer.
Use a Thermometer: Temperature control is key when frying. Keep it steady at 325°F to avoid greasy or raw donuts.
Don’t Crowd the Pan: Fry only 2–3 at a time. Overcrowding drops the oil temperature and leads to uneven cooking.
Flip Gently: Use a slotted spoon or spider to turn the donuts without splashing oil or damaging their shape.
Glaze While Warm: For that perfect set glaze, dip the donuts while they’re still slightly warm but not too hot (or the glaze will melt off).
Use Cake Flour for Lighter Texture (Optional): If you want a slightly more tender crumb, try substituting half of the all-purpose flour with cake flour.
Let the Glaze Set: Allow the donuts to rest on a wire rack for a few minutes after glazing so the topping can firm up with that classic crack.

Watch Out for These Mistakes While Cooking

Skipping the Chill Time: Dough that’s too soft will be sticky, hard to handle, and more likely to break apart while frying.
Frying at the Wrong Temperature: Too hot, and the outside burns before the inside cooks. Too cool, and the donuts absorb oil and turn greasy.
Overmixing the Dough: Once the flour is added, mix just until combined. Overworking it makes the donuts tough.
Not Draining Properly: Let excess oil drip off onto a paper towel-lined tray; otherwise, you end up with soggy donuts.
Under-glazing or Over-glazing: A quick dip is enough. Too much, and the glaze can overwhelm; too little, and you miss out on that signature crackle.

What to Serve With Old Fashioned Sour Cream Donuts?

Coffee or Espresso

The rich, slightly tangy flavor of these donuts pairs beautifully with a hot cup of coffee or a bold shot of espresso.

Hot Chocolate

For a sweeter pairing, especially for kids, a creamy cup of hot chocolate complements the warm spices and vanilla glaze.

Chai Latte

The spiced flavor of a chai latte enhances the nutmeg in the donut and adds a cozy twist.

Fresh Berries

Serve with a handful of raspberries or strawberries to add a pop of freshness and tartness.

Vanilla Ice Cream

Yes, it’s dessert on dessert—but a scoop of vanilla ice cream with a warm donut? Absolute bliss.

Maple Syrup Dip

A small side of maple syrup as a dipping sauce turns your donut into a more decadent treat.

Scrambled Eggs and Bacon

For a full brunch spread, balance the sweetness with some savory classics like fluffy eggs and crispy bacon.

Fruit Salad

A light and colorful fruit salad offers contrast and a refreshing balance to the rich fried dough.

Storage Instructions

Old Fashioned Sour Cream Donuts are best enjoyed the day they’re made, but they can be stored for short-term enjoyment:

Room Temperature: Keep in an airtight container for up to 2 days. Place parchment between layers to avoid sticking.
Refrigerator: Store in a sealed container for up to 4 days. Allow to come to room temperature or reheat lightly before serving.
Freezer: Freeze unglazed donuts for up to 2 months. Thaw at room temperature and glaze just before serving for best texture.
Reheating: Warm in the microwave for about 10–15 seconds or in a 300°F oven for 5–7 minutes to restore freshness.

Estimated Nutrition

Per 1 donut (based on a batch of 12)

Calories: 270
Fat: 15g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 150mg
Carbohydrates: 30g
Sugar: 14g
Protein: 3g

Note: These values are approximate and may vary based on specific ingredients and portion sizes.

Frequently Asked Questions

What makes an old fashioned donut different from other donuts?

Old fashioned donuts are cake-based, not yeast-raised. They’re denser, have a tender crumb, and typically feature cracks and ridges that catch glaze beautifully.

Can I bake these instead of frying?

You could try, but baking won’t replicate the texture. The fried exterior gives these donuts their signature crispness and flavor. Baking will make them more muffin-like.

How do I get the classic cracks in the donut?

The combination of a thick, chilled dough and proper frying temperature helps create those cracks. Don’t skip chilling and be sure your oil is at 325°F.

Can I make the dough ahead of time?

Yes! You can prepare the dough a day in advance and keep it wrapped in the fridge. Cut and fry the next day straight from chilled.

Do I need a donut cutter?

A donut cutter is ideal, but you can use a round cookie cutter and a bottle cap or small cutter for the center. Even a knife and some patience can work!

Why are my donuts greasy?

Most likely, the oil wasn’t hot enough. Low temperatures cause the donuts to soak up oil instead of crisping quickly. Use a thermometer to be precise.

Is it okay to reuse frying oil?

Yes, you can strain and reuse it once or twice for similar recipes. Store it in a sealed jar away from light and heat.

Can I double the recipe?

Absolutely. Just be sure to fry in batches to maintain oil temperature and avoid overcrowding the pan.

Conclusion

Old Fashioned Sour Cream Donuts are more than just a nostalgic treat—they’re a reminder of how simple ingredients and a little patience can create something magical. From the first mix of tangy sour cream into the dough to that satisfying crack of the glaze, every step adds to their charm. Whether it’s your first time frying donuts or you’re a seasoned home baker, this recipe delivers comfort and joy in every bite. Give it a try—you might find they become a new weekend tradition in your kitchen.